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About Me

I’ve been cooking as long as I can remember, professionally since I was 17. I love everything about food, and spent my life pursuing it. I was an apprentice pastry chef in Innsbruck Austria before I even went to cooking school. After graduating from the Culinary Institute of America I became a full fledged Pastry Chef for a high end country club, and love it as I did there was so much more to be done, which eventually led me to catering. My catering company is just what I want it to be; I get to do something different everyday either in the kitchen or helping a bride design her ideal wedding or just researching new recipes out of my own imagination.
If you would like more details about my career, please the About page on my website www.SonomaCaterers.com.

Tuesday, July 15, 2014

Summer time is here and the grill is heating up. Steaks, chicken, and hot dogs, but there is
so much more…

Have you ever thought of a grilled salad? Both savory and sweet items can be a great
addition. Try adding some grilled fruit
to a spinach salad, the sugars in the fruit will caramelize and add a great flavor. Peaches are a favorite; figs, plums, apples and
pears are excellent finished with a drizzle of Honey and Balsamic. Dress your salad with a light fruity
dressing, pair with Chèvre or crumbled blue for an added zing.

Spinach Salad with
Grilled Fruit

2 peaches

1 apple

6 figs

Olive Oil, salt and pepper

8 oz baby spinach

2 oz crumbled blue or Chèvre

1/3 cup fruit vinegar

½ cup olive oil

Honey to taste

Salt and pepper to taste

2 tsp Honey

1 tsp balsamic

Cut the peaches in quarters, core and slice the apple into ½
inch rounds, halve the figs, then toss lightly in olive oil and season with
salt and pepper. Next thread the figs on
bamboo skewers to keep intact. Grill everything for 3 to 5 minutes until golden
brown and tender. Allow them to cool,
then slice the peaches, apples and figs into bite size pieces. Display on a platter.

Combine balsamic with honey, and drizzle over the grilled fruit to finish

Combine the olive oil, vinegar, salt, pepper and honey to
create a vinaigrette, then toss with the spinach and cheese.

Grilled vegetables are a staple at our house; zucchini,
yellow squash, and asparagus are some of our all-time favorites. In the last
couple of years I have been adding some other great items. Have you tried baby carrots? Slices of butternut squash? Tomatillos- have a great tang! When doing vegetables for large events we
often bring in a piece of diamond grate (expanded metal mesh) to make sure the
vegetables don’t fall through the grill; you can pick this up at any hardware
store. When prepping our vegetables we
sort into two categories, hard and soft.
The hard vegetable will take longer to grill, such as carrots, squash,
cauliflower, ½ cut onions. Soft
vegetables are zucchini, peppers, asparagus, mushrooms, and tomatillos.

Toss very lightly in olive oil, salt and pepper and your favorite
herbs. Do note, toss very lightly in
olive oil, extra oil with cause flare ups which will cause smoke and you will
get black soot on your vegetables. We
like to grill our vegetables first, just under done. Then grill your meats and while they are
resting, you can place the covered vegetable back on the grill to reheat and
finish cooking.

Have you ever heard of a grilled cocktail? Adding smoke is a great addition to your
summer drinks. Mescal is a typically
smoky variant of tequila (technically tequila is a type of mescal). Try using it in your next margarita to add a great
smoky flavor. To take that up a notch
think about doing grilled limes for an added touch. They are very easy to do, just split the limes
and place on the hottest area of your grill for 5 to 6 minutes. Juice as normal and add to you cocktail. FYI: Mario & Johns has a good selection
of Mescals (and everything else) and are happy to talk about them.

Mescal Margarita

1½ oz mescal

½ oz triple sec (or
Cointreau)

1 oz fresh lime juice (fresh never bottled!)

Lime wedge for garnish

Salt the rim if the glass (optional)

I love the grilled peaches so much that I did it for our
open house 5 years ago and I still get requests.

Grilled Peaches with
Mascarpone

2 lbs peaches cut in half

8 oz mascarpone

2 Tbl honey

1 Tbl balsamic

2 Tbl olive oil

salt and pepper

Crostini or crackers

Follow the instructions for grilling peaches, expect this
time you will cut the peaches in thin slices.
For a display, mound the mascarpone in the center of the platter, surround
with the grilled peaches. Combine the
honey and balsamic, and drizzle over the peaches then finish with the olive
oil, salt and pepper.

For some more grilling inspirations see my blog
(blog.sonomacaterers.com) and search for grilled. You find grilled artichokes, pork steak (a
great cut), and grilled delicata squash salad.
Enjoy!